Hazelnut Brittle
Homemade Hazelnut Brittle is a quick and easy treat that is sure to satisfy any sweet tooth craving, especially during the holidays.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Dessert
Cuisine: American
Servings: 16 servings
- 2 cups sugar
- 1/2 cup water
- 1/2 cup unsalted butter
- 1/3 cup light corn syrup
- 1/2 teaspoon baking soda
- 8 ounces roasted hazelnuts skins removed
- Fleur de sel or crushed Maldon sea salt
Line a large baking sheet with parchment paper.
In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over medium high heat, stirring occasionally, until the caramel is light brown and reaches 300° F on a candy thermometer, about 10 minutes. Note that around 250° F the mixture will start to thicken.
Remove from the heat and carefully stir in the baking soda.
Stir in the nuts, then immediately scrape the brittle onto lined baking sheet. Spread the brittle into a thin, even layer. Work fast - it will set quickly. Sprinkle with salt.
After the brittle cools for at least 30 minutes, you can break it into large chunks.
Stored in an airtight container at room temperature for up to 1 month.
Calories: 206kcal | Carbohydrates: 33g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 39mg | Potassium: 96mg | Fiber: 1g | Sugar: 31g | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg